What is the best way to cook a Roast!

Canada
June 24, 2007 5:58pm CST
I am cooking a roast right now. I am worried about it turning out dry because I have company coming! I have put it in the oven at 350 as I always do but this is not a rib roast. I think it is sirlion? I don't want it to turn out dry so should have I cooked the roast higher then 350 or should I have cooked it lower? Or is 350 degrees just right?
2 people like this
8 responses
@Modestah (11195)
• United States
27 Jun 07
I always have to check with dear old Betty Crocker to find out the temps and minutes per pound. I do put a can of mushroom soup and a packet of dry onion soup over top that combined with the natural juices of the meat make a nice gravy.
1 person likes this
• Canada
27 Jun 07
Aren't you clever, I do the same thing for porkchops. It never dawned on me to do that to a roast! I love the idea of having instanct gravely as I love it with the pork chops. Well how is your roast? I would love to know? Does it taste fabulous! I am going to try this this week for sure so I guess I will find out for myself. I will let you know how I like it.
@Modestah (11195)
• United States
27 Jun 07
I think it tastes fabulous! we do not have them often enough, our son is very diet restricted from fats so I really have to be careful on our cuts of meat. Sometimes I have to add a smidgen of water to the crm of mushroom soup or it will just stay in a heap on top of the roast *heehee. how did the roast you prepared for company turn out?
@KATRINKA (1660)
• United States
24 Jun 07
When I cook a roast, I use a recipe Alton Brown (from the Food Network) introduced on his "Good Eats" program. He suggests cooking it on a low temperature (around 200 to 250) and sealing it well. Instead of searing it at the beginning, turn up the heat to 450 during the last ten minutes (uncovered) to get that wonderful, crispy and carmelized outside. It'll still remain moist on the inside. I've used this with many successes. Bon appetite!
@KATRINKA (1660)
• United States
29 Apr 08
Great tips! I always use broth as well. Thanks for the best response.
• Pakistan
25 Jun 07
Hi, Steam the meat before roasting it in the oven. This will help keep it moist from inside.
1 person likes this
@freak369 (4724)
• United States
25 Jun 07
I'd say cook it at a low temp in a bag or roaster with a good seal on it. A crock pot or slow cooker is also a good pick but if you are going to add veggies to it, you will have to add them a few hours into the cooking process or they will end up mushy.
1 person likes this
• United States
26 Jun 07
I have a great roast recipe using the slow cooker. Roast Beef and Gravy 3-4 medium potatoes, cleaned and cut in half (leave skin on) 1 lb carrots cleaned and cut in half 1 boneless beef chuck roast (3 lbs.) 2 cans Cream of Mushroom Soup, undiluted 1/3 cup beef broth 1 envelope onion soup mix Place potatoes and carrots in bottom of slow cooker. Cut roast in half and place on top of vegetables. In a bowl, combine the remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until meat and vegetables are tender. (My husband likes cabbage in his roast, so I usually cut a head of cabbage into small wedges and put it on top of the roast about halfway through the cooking time.) This is a wonderful recipe!
• Canada
25 Jun 07
i cook mine in a slow cooker on low .i put it on at 8:00 am till 4:00 pm.it is so good and falls apart
@Nardz13 (5059)
• New Zealand
25 Jun 07
Hi. I find the best way to cook a roast is to use an oven bag, these can be bought in a super market, or you can use a roasting pan with a lid, so that all the juices are kept... Oven bag is always a winner though, your meat comes out nice and tender, theres no such thing as dry roast when using an oven bag...
@suspenseful (40326)
• Canada
25 Jun 07
Do you have a crockpot? Then season it, and put it in the crockpot, and cook it at low for 24 hours. You can also brown it on all sides on a frying pan first if you want. For seasons, do not put too much,and just put a little bit of water in the bottom, about half a cup should do. Seasons: garlic, salt, pepper, rosemary, a bay leaf, chopped onions.